ricotta

This roasted fennel and chicory salad is filled with crunchy nuts and creamy ricotta. A filling salad that does well on its own. Or with many other delicious lunch dishes

Roasted fennel and chicory salad

With ricotta, walnuts, brazil nuts and PX sherry vinaigrette

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Prep Time: 1 hour hour

Cook Time: 20 hours hours

Course: Salad

Cuisine: Mediterranean

Keyword: px vinaigrette, ricotta, roasted fennel, salad, walnuts

Servings: 4 People

Author: Bart van der Lee

Ingredients

• 3 fennel bulbs washed
• 2 radicchio Tardivo or red chicory washed and dried
• 25 gram walnuts toasted
• 25 gram brazil nuts toasted
• 150 gram ricotta high quality dry ricotta
• 50 ml olive oil extra virgin
• 20 ml PX sherry vinegar good quality
• 2 gram maldon sea salt

Instructions

• Cut the fennel in quarters and toss with olive oil and salt. Keep the green seperate for garnish.
• Roast the fennel in the oven at 200°C for 15 minutes. Turn them over and roast for another 10 minutes or until they are golden brown. Leave to cool down at room temperature.
• Roast the walnuts and brazil nuts for 5-7 min till light brown.
• Wash the radicchio and fennel green and dry in a salad spinner.
• Mix the olive oil and PX sherry vinegar with a pinch of salt for the vinaigrette.
• Take a large dinner plate and carefully dress the fennel, chicory, ricotta and roasted nuts. Season lightly with salt and finish with the vinaigrette

Notes